Effect Of Mocaf Flour Substitution On Kastengel Cookies Quality

Kastengel in Dutch is kaas which means cheese and stengel which means stem are pastries or cookies with a rectangular shape with a length of about 4.5 cm, a width of 1 cm and a height of 0.8 cm made of wheat flour dough as the main ingredient. The use of wheat flour is still a lot, and the development of flour production using local food such as modified cassava is known as mocaf. This study discusses the quality (shape, color, aroma, texture and taste) of kastengel substitution of mocaf flour as much as 25%, 50% and 75%. This type of research is a pure experiment with Completely Randomized Design (CRD) method. The data used is data obtained directly by 3 expert panelists who provide answers from the questionnaire (organoleptic test format). The data obtained was then tabulated in the form of a table and then carried out Analysis of Variance (ANOVA). If the analysis of variance shows that Fcount > Ftable, then it is continued with Duncan's test. The results of this study indicate that there is no significant effect on the quality of shape, color, aroma, texture and taste of kastengel substitution of mocaf flour. The best quality of mocaf flour substitution was in treatment (X1) with 25% mocaf flour substitution.

The Effect Of Corn Flour Substituion On Cookies Quality

The background of this research is the use of local food ingredients in the manufacture of food using corn flour as an ingredient for making cookies. Corn is a source of carbohydrates that can be used as flour so that local natural resources can be better utilized. This type of research is an experiment with three repetitions. Primary data taken from 3 panelists by filling out a questionnaire and secondary data in the form of photos of the research process. The independent variable is cookies (X) and the dependent variable (Y) is the quality of the cookies, namely shape, color, aroma, texture, and taste. The data obtained were tabulated into tabular form and analyzed using ANOVA. The results showed that the average value of each quality was the best in uniform form X2 (3,7), corn form X3 (3,5), top color X3 (3 , 9), the bottom color of X3 (3,8), the aroma of corn X3 (2,7), the texture of X3 (3,6), the sweetness of X1 (3,7), the savory taste of X0 (3,4), and Corn flavor X3 (3,2)

Inventory Of Meat Raw Recipes At Kecamatan Tigo Nagari

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Tigo Nagari. Based on the main background of beef from Tigo Nagari, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Tigo Nagari were collected including different ingredients, spices, tools and processing processes

The Effect Of Taro Flour Substitution On The Quality Of Mekar Steamed Sponge

Mekar steamed sponge is an Indonesian cake made from wheat flour, sugar, eggs, and other ingredients which are stirr and then cooked using steaming technique. The addition of taro flour as a substitute for wheat flour in the manufacture of mekar steamed sponge is expected to vary and improve the quality of the mekar steamed sponge. Taro flour is high in nutrition, low in fat, low in calories and easy to digest starch content. This study discusses the analysis of the effect of taro flour substitution on the quality (volume, shape, color, aroma, texture and taste) of mekar steamed cake with the substitution of taro flour as much as 15%, 25%, and 35%. This type of research is a pure experiment with a completely randomized design method (CRD) with three treatments and three repetitions. The data used is primary data obtained directly from 5 expert panelists who provide answers from a questionnaire (organoleptic test format) on the quality of the taro flour mekar steamed sponge cake. The data that has been obtained is then tabulated in tabular form and an Analysis of Variance (ANOVA) is performed. If the analysis of variance shows Fcount Ftable, then it is continued with Duncan's test. The results of this study indicate that there is an effect on the bloom volume, neat shape, white color, and fine porous texture. Based on the results of the study, the best results were found in the treatment (X₁)15%.

Inventory Of Meat Raw Recipes With Additional Materials In The City Of Padang Panjang

Rendang is a typical food from West Sumatra. Rendang has 2 criteria, namely wet rendang and dry rendang. This study aims to make an inventory of the beef rendang recipe with additional ingredients including ingredients, spices, tools and processing processes in the city of Padang Panjang. Based on the main background of beef from Padang Panjang, the use and processing process varies by each person, so that various kinds of beef rendang recipes are collected. This type of research is a qualitative descriptive study. Data collection techniques in the form of observation, interviews, and documentation. The data obtained were analyzed by data reduction steps, data presentation and drawing conclusions. Based on the results of the study, 16 recipes from each urban village in Padang Panjang were collected including different ingredients, spices, tools and processing processes.

Inventory Of Types And Traditional Cakes In A Series Of Wedding Ceremonies In Nagari Canduang Koto Laweh

The background of this research was motivated by the curiosity of researcher about the accurate science of marriage custom at Nagari Canduang Koto Laweh. The purpose of this research was to identify the types and recipes of traditional cake through the series of wedding ceremony at  Nagari Canduang Koto Laweh. The design of this research was qualitative research. The data were collected through observation, interview and documentation. The result of the research showed that the type of ceremony series were maresek, sauah tando, manjapuik marapulai, marapulai pulang, mamanggia minantu, manantuan kandang, baralek, maanta kain, maanta katidiang, mandoa bulan malin, pasinggah buko and maanta pabukoan. The type of tradisional cake served were katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, goreang pisang, jaguang abuh, kue sapik and kue  tangan. The processing tool was divided into preparation tools, molds and countering tools. How to counter the traditional cake depends on the type of series that was being carried out. The way to do this was to dish out  with the plate, bereang-bereang and  rantang. The meaning of traditional cake was related to the role of leadership in Minangkabau custom and people's life as social being. Tradisional cake recipes in the form of notes about the name, ingredients and how to make traditional cake at the series of wedding ceremony at Nagari Canduang Koto Laweh Candung District.

Food Severed At Manjalang Mintuo Ceremony At Nagari Lubuk Alai

This study to describe the types of food served and the recipes of the food served at the manjalang mintuo event in Nagari Lubuak Alai. This study used qualitative research methods. The research was carried out in Nagari Lubuak Alai from July 2 to August 7, 2021. The data sources were obtained from bundo kanduang and people who know about the manjalang mintuo event in Nagari Lubuak Alai. Research data in the form of observations, interviews and documentation to informants. The results of this study indicate the types of food served at the manjalang mintuo event in Nagari Lubuak Alai, namely: staple food consisting of: rice, side dishes consisting of chicken curry, fish food and beef rendang, chili sauce served namely: red chili and chili sauce. green chili sauce, vegetables served in the form of boiled chickpeas and pickles and the cakes served are: sponge cake, and agar-agar. A recipe is a guide in which there is the name of the meal, the results of the dish, the ingredients and the amount to be used, the tools needed and how to process the food in order to facilitate the processing

The Effect Of Using Different Types Of Chili On The Quality Of Beef Rendang

This research is motivated by the exsistence ov various types of chili that use by the community in processing beef rendang, so that will be produces a different taste of rendang. The use of different types of chili because the local people use the chili according to what is grown and available chili in their respectives areas. Each type of chili has a different capsaicin content. Capsaicin is a compound that causes a spicy taste and provides warmth. The level of capsaiciness on the chili is measured by the scoille. The higher of capsaicin content in the chili makes hotter that chili taste. In this study, the types of chili that used to made beef rendang are divided in two, namely round red chilies and churly red chilies. Round red chili has a less spicy taste while curly red chily. This types of resecarh is an experiment with organoleptic test. The experimental was carried oy 3 expert panelists. Furthermore, the data was processed by the pooled variance T test (t test). The result showed that there was an average effect of using different types of chilion the quality of the bran spicy tase was 2,89 and 3,87. No significant effect on the quality of forms 3,33; inside of meet 3,89 and 3,78; bran color in 3,11 and 3,33; same aromas in 4; same meat texture 3,56; bran texture in 3,22 and 3,11; meat taste in 3,67 and 3,68 and the bran savory taste is 3,89 and 3,7

The Standardization Of The Mangkuak Recipes In Koto Tangah District Padang City

The purpose of this study was to produce the best the standardization of the recipe for mangkuak cake in Koto Tangah District, Padang City to determine the ingredients, equipment, processing techniques and 5 analysis of quality indicator which are expected to cover shape, color, aroma, texture and taste. The background of the research is that ingredients used and processing techniques. The various of processing techniques produce different quality indicator. This type of research is a mixed method. The source of qualitative research were obtained from 10 people experts in processing mangkuak cake and quantitative data sources were obtained from the community of 10 trained panelists whoe were experts in making mangkuak cake and 5 limited panelists from expert of society making mangkuak cake. Qualitative data collection techniques include observation, interviews, documentation while quantitative data collection techniques include the organoleptic the questionnaire format. Based on the result of organoleptic test get quality indicator mangkuak cake, the shape (rounded and tidy), the color (of skin white color in upper and brown color in center), aroma (coconut milk and pandan leaf ), the texture (soft), the taste (tasty and sweet).

Overview Of Cakes Served At Traditional Marriage Ceremonies In Nagari Canduang Koto Laweh, Candung District, Agam Regency

This research was motivated by the researchers' curiosity about the accurate knowledge of the cakes served at the wedding ceremony at Nagari Canduang Koto Laweh. This type of research is descriptive research. Data observation techniques by means of observation, interviews and documentation. The results of this study indicate that the stages of the Nagari Canduang Koto Laweh wedding ceremony are starting from maresek to maantaan pabukoan. The types of cakes served are katan, ajik, pinyaram, kubang, timandi, bareh jao, batiah, pisang goreang, jaguang abuh, kue sapik and kue tangan. Cake recipe in the form of instructions which contain the name of the cake, ingredients and how to process the cake that will be served at the implementation of the wedding ceremony at Nagari Canduang Koto Laweh.